Hilton Baton Rouge - Food & Beverage Director

The Food & Beverage Director role is a pivotal leadership position within the hospitality sector, primarily responsible for ensuring exceptional dining and beverage experiences across multiple outlets in a hotel setting, including the Restaurant, Room Service, Lounge, Market, and Banquets. This role requires a dynamic individual capable of managing diverse facets of food and beverage operations, from frontline service to back-of-house kitchen supervision. The company places a strong emphasis on maintaining the highest standards of customer service — meaning the Director must foster an environment where attentiveness, friendliness, courtesy, and efficiency are paramount throughout every guest interaction. As a reputed hotel or hospitality enterprise, the establishment serves guests with a wide range of food and beverage services that demand stringent quality control and a visionary management approach. The Director leads these efforts by balancing operational demands with financial stewardship, focusing on controlling payroll and overhead costs while striving to meet or exceed sales revenue targets. This role also emphasizes continual team development and creating a positive work environment to enhance employee satisfaction alongside guest experiences. The Director works closely with chefs and other culinary staff, sometimes performing Chef duties themselves when necessary, showcasing the versatility and hands-on leadership expected in this position. The management responsibilities extend to organizing and supervising all meal planning, food preparation, and service activities based on standardized recipes to ensure consistency and appeal. Ensuring cleanliness, sanitation, and safety throughout kitchen and service areas comes under their purview, along with waste minimization and productivity maximization. Moreover, the Food & Beverage Director is entrusted with overseeing banquet operations and the merchandising of food displays, acting as the key link between culinary excellence and operational efficiency across several food and beverage outlets. The role involves sensitive access to hotel areas, including financial and inventory controls, and requires a trustworthy individual who can handle cash management tasks such as preparing and depositing cash drops and securing bank balances. Effective communication skills, the ability to make swift and accurate decisions, and a strong grounding in financial analysis, budgeting, forecasting, and labor management are critical. The Director must also stay abreast of local competition and industry trends, adapting strategies as necessary to maintain the establishment’s competitive edge. The role demands composure in high-pressure situations, sensitivity to guest and employee needs, and the capacity to resolve workplace problems proactively. This position offers more than just a leadership challenge; it presents the opportunity to shape the food and beverage brand of a well-established hotel or hospitality enterprise. Hired candidates will be eligible for a competitive benefits package after an initial waiting period, including daily pay options, comprehensive medical, dental and vision coverage, various forms of insurance, paid time off, employee assistance programs, and a 401k retirement plan. The role is full-time and demands commitment beyond regular hours to successfully fulfill operational and strategic duties. In summary, the Food & Beverage Director is instrumental in driving the success of the hotel’s F&B operations through hands-on leadership, financial acuity, and a customer-focused approach. Candidates who bring a blend of hospitality experience, culinary knowledge, operational expertise, and financial savvy will find this position both challenging and rewarding in a vibrant, guest-centered environment.

• At least 5 years of progressive experience in a hotel or related field
• A 2-year college degree with related experience or a 4-year college degree or a Culinary Degree with progressive hotel experience
• Holds and maintains certifications including Food Handlers, Alcohol Awareness, CPR and First Aid
• Proficient in Windows operating systems and company software applications
• Expertise in restaurant bar, banquet, catering, in room dining and kitchen management
• Ability to communicate clearly and effectively
• Ability to make quick and accurate decisions
• Capable of working well under pressure and maintaining composure
• Skilled in problem anticipation and resolution
• Able to assimilate and adjust complex information
• Proficient in listening and resolving co-worker and guest issues
• Competent in financial data analysis and arithmetic
• Knowledge of hotel organizational structure and functions
• Excellent communication and technological skills
• Experienced in forecasting, budgeting, labor management and purchasing
• Able to complete forecasting and budgeting efficiently
• Maintains professional work relationships and communication
• Knowledgeable about industry trends and local competition